Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light June 1998

Gallery

Recipe Summary test

Yield:
4 servings (serving size: 1 cup squash mixture and 1/2 cup rice)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium-high heat. Add the onion, jalapeño, and garlic, and sauté 2 minutes. Stir in squash and zucchini, and sauté 2 minutes. Add corn, beans, tomatoes, and thyme; cover, reduce heat, and simmer 10 minutes. Discard thyme; sprinkle with cheese. Serve over rice.

    Advertisement

Nutrition Facts

337 calories; calories from fat 20%; fat 7.5g; saturated fat 3.2g; mono fat 3.1g; poly fat 0.7g; protein 13.7g; carbohydrates 55.2g; fiber 5.7g; cholesterol 11mg; iron 3.9mg; sodium 432mg; calcium 198mg.
Advertisement